Ingredients
- 1 box (15.25 oz) yellow cake mix
- 1 can (20 oz) crushed pineapple in juice (do not drain)
- 1 cup granulated sugar
- 1 package (8 oz) cream cheese, softened
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 container (8 oz) whipped topping (Cool Whip), thawed
- 1 cup shredded sweetened coconut (optional)
- Chopped nuts or maraschino cherries for garnish (optional)
Instructions
- Bake the cake: Prepare the yellow cake mix according to package directions and bake in a 9×13-inch pan. Let cool completely.
- Pineapple topping: In a saucepan, combine crushed pineapple (with juice) and sugar. Cook over medium heat until the sugar dissolves and the mixture thickens slightly (about 5 minutes). Let cool.
- Creamy layer: In a large bowl, beat the softened cream cheese until smooth. Add the pudding mix and cold milk, and beat until thick and creamy. Fold in the whipped topping until fully combined.
- Assemble: Spread the pineapple mixture evenly over the cooled cake. Then spread the cream cheese pudding mixture over the pineapple layer.
- Optional garnish: Sprinkle shredded coconut on top and garnish with chopped nuts or cherries.
- Chill: Refrigerate for at least 2 hours before serving for best flavor and texture.
- Serve: Slice and enjoy the tropical, juicy goodness!
If you like, I can also make a no-bake version of this cake so it’s even easier.